Matt Tebbutt served up pot-roasted pheasant with walnut sauce on Saturday Kitchen.

The ingredients are: 1 pheasant, cleaned and trussed (ask your butcher to do this), dash oil, 1 onion, quartered, 3 sticks celery, chopped, 1 head garlic, halved, 1 bay leaf, 1 small bunch thyme, 1 tbsp coriander seeds, 1 star anise, 500ml hot chicken stock, salt and freshly ground black pepper.

For the walnut sauce: 6 tbsp shelled walnuts, 3 tbsp breadcrumbs, 1 garlic clove, finely chopped, 100ml double cream, 1 tsp ground cinnamon, salt and freshly ground black pepper, For the dressing, 1 tbsp walnut oil, ½ tsp smoked paprika and pinch chilli flakes.

To garnish: 1 fresh pomegranate, seeds only.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.